The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-10-06

Take three eggs, two cups OF sugar,
| ID cups of sour milk, one-half tea
spoonful of soda, butter the size of an
ego. spice to taste and flour sufficient
to roll out.
TOMATO sHORTCAKE.
Make a crust as for blackberries,
select good, ripe, meal tomatoes, cut in
slices one-half ince thick, prepare and
serve same as strawberry using a little
less sugar.
CUsTARD PIES.
One egg, one heaping tablespoonful
of sugar, one level tablespoonful each
of corn starch and butter, one pint of
sweet milk. Flavor to taste and bake
with one crust.
COTTAGE PUDDING.
Two cups of -four, me cup each of
sugar and milk, two eggs, two table
s~poonfuls of butter, two teaspoonfuls
of baking powder. Flavor with lemon
and bake one-half hour. Serve with
cream or sauce.
CORN %FRITTERS. .
Crate cold boiled corn from the cob,
season, add three beaten eggs and sufi-
cient flour to give them consistency.
Drop in large spoonfuls into boiling
lard or dripping, and fry a nice brown.
Canned cor may be used.
GREEN APPLE PIES.
Crate six good apples, and a
cup of sugar, three tablespoonfuls of
melted butter, four eggs, a little lemon
juice, a few dried currants and a little
spice. Line plates with a paste, fill
and bake without an upper crust.
BEEF SOUP.
Four pounds of shin of beef, four
quarts of water, six onions, four car
rots, two turnips, all chopped fine;
pepper and salt. Put the meat to boil,
and at the end of four hours add the
vegetables and cook one hour longer.
PLUMB PRESERVES.
Weigh your plums, scald them,
put on a dish or waiter; be sure to
strain; weigh as much sugar as fruit,
and to every pound add a gill of water;
let sugar boil, skim, add scalded fruit,
cook two hours and a half: put in air
tight jars.
SWEET ONION
Take two quarts small onions (red
are good), soak in salt and water over
night, sweeten vinegar enough to
cover them, put in one tablespoon
whole allspice, put all on the fire, let
boil two or three minutes, put in air
tight cans.
CRUMB PIE.
This makes five pies. Bake with
out a top crust. One cup molasses
and one cup warm water, n teaspoon
full soda, one teaspoonful cinnamon,
mix and put in pie plates. Then take
four cups -four, l II cups sugar and
one cup lard. Crumb it together and
put on top and bake.
BOILED FROsTING.
One cup of water, n pound of pull
verized sugar and the whites of four
eggs: boil the sugar and water until it
becomes a thick syrup; beat the eggs
to a stiff froth and stir them slowly
into the syrup while hot. This is very
nice put between layers of cake and
over the top. Flavor with lemon or
vanilla.
II CREAM.
One-half teacup of tapioca soaked in
one pint of new milk over night; in
the morning add one quart of milk;
boil in a double boiler or a pale set in
water until the tapioca is soft; then
add three eggs, whites and yolks beat
en- separately and one teacup of sugar;
cook only a moment after adding the
eggs. Serve very cold.
NJ "A SOUP.
Twelve fresh tomatoes or n large
can, one quart Of boiling water, two
small onions, one carrot, one turnip
and three sprigs Of parsley or one of
celery; cut all fine and boil one hour.
AS the water boils away add more, SO
that the quantity may remain the same,
and season with a tablespoonful each
of salt and sugar, and one-half spoon
full of pepper. Cream a tablespoonful